This sweet biscuit recipe might be about as vintage as they come. It’s said to have been picked up on the battlefields of Bosworth, having been dropped by the cook of Richard III and is taken from the Northamptonshire and Soke of Peterborough Cookery Book, published by the Northamptonshire Federation of Women’s Institutes in the late 1940’s.
- ½ lb caster sugar
- ½ lb plain flour
- 6ozs butter
- 1 large egg
- Put all together in a basin and stir in the egg.
- Cut into pieces the size of a walnut.
- Make into the shape of an ‘S’.
- Put in to a hot tin and bake in a medium oven until pale brown (I baked for 50 minutes at 180ºC/gas mark 5).